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A Practical Treatise on the Manufacture of Vinegar... - William T. B. Brannt
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Eaten Magazine No. 26 - Picnics
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One-Cow Revolution: Achieving Food Independence with a Grass-Fed Family Cow – Beth Dougherty, Shawn Dougherty
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The Lost Language of Oysters (Professor Dr Moritz-Maria von Igelfeld) - Alexander McCall Smith
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Food Studies in Latin American Literature - Rocío del Aguila, Vanesa Miseres
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Food in Time and Place The American Historical Association Companion to Food History - Joyce E. Chaplin, Ken Albala, Paul Freedman
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All Manners of Food - Stephen Mennell
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Japanese Foodways, Past and Present - Eric C. Rath, Stephanie Assmann
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Full Belly: Recipes and Stories from a Family Farm - Jenna Muller, Amon Muller, Molly DeCoudreaux
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Biscuits and Cookies: A Global History - Anastasia Edwards
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Turtle Island: Foods and Traditions of the Indigenous Peoples of North America - Sean Sherman
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California's Best: Old West Art & Antiques - Brad & Brian Witherell, Bradley L. Witherell
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Good Enough to Eat The Art of Noah Verrier - Noah Verrier
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